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Prune Jelly (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Mrs. d'Este Emery.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
725Calories
63 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein63 g
Carbohydrates128 g
Fiber8.1 g
Sugars98 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium161 mg
Potassium918 mg
Calcium138 mg
Iron2.2 mg
Magnesium68 mg
Phosphorus108 mg
Zinc0.6 mg
Copper1.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate26 mcg
Choline40 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Prune Jelly (1). ilb. Prunes, lpt. Water, ioz. Gelatine, jib. brown Sugar
Cook this with the app: pantry check, scaling, and the assistant.